Health and Me

Supriya Ramesh

Could Eggs Help Ward Off Alzheimer’s? Here is What the Study Reveals

Credits: Canva

A recent study suggests that eating <span>eggs</span> may be linked to a lower risk of developing Alzheimer’s disease. The study, published in <span>The Journal of Nutrition</span>, found that individuals who consumed eggs regularly had significantly reduced levels of the brain <span>protein buildup</span> typically associated with the condition.

The researchers went beyond just surveys and dietary recall; they examined brain tissue from autopsies to get a clearer picture of what was going on inside. And what they found was surprising. Individuals who ate eggs more frequently had less of the sticky, toxic protein buildup in the brain, the kind typically associated with Alzheimer’s. In fact, those who ate just one egg a week had a 47 per cent lower risk of developing the disease compared to people who rarely touched the yolk.

This might come as a shock to those who still see eggs as little cholesterol bombs. But scientists are now pointing fingers at something far more benevolent than blameworthy: eggs’ high <span>choline</span> and omega-3 content.

Choline is an essential nutrient that plays a crucial role in brain development and memory function. It also helps form acetylcholine, a neurotransmitter involved in mood, muscle control, and cognitive performance. Omega-3 fatty acids, meanwhile, have long been praised for their brain-protective properties, including reducing inflammation and supporting cell membrane health.

Together, these nutrients could be helping to keep those harmful proteins from building up in the brain, the very proteins that leave a damaging mark in Alzheimer’s patients.

Eggs have been a part of the human diet for millennia. They are easy to prepare, affordable, and versatile enough to land on breakfast, lunch, or dinner plates. This latest research invites us to reconsider eggs not just as a protein-packed breakfast option but as a strategic ally in long-term <span>brain health</span>.

It is important to note that this was an <span>observational study</span>. It shows an association, not cause and effect. But it does add weight to the growing body of research that supports the role of specific nutrients in cognitive protection.

The study’s authors emphasise that more work needs to be done to fully understand the mechanisms at play. Still, they suggest that incorporating eggs into a balanced diet could be a simple and accessible way to help support brain function as we age.

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A recent study suggests that eating eggs may be linked to a lower risk of developing Alzheimer’s disease. The study, published in The Journal of Nutrition, found that individuals who consumed eggs regularly had significantly reduced levels of the brain protein buildup typically associated with the condition.The researchers went beyond just surveys and dietary recall; they examined brain tissue from autopsies to get a clearer picture of what was going on inside. And what they found was surprising. Individuals who ate eggs more frequently had less of the sticky, toxic protein buildup in the brain, the kind typically associated with Alzheimer’s. In fact, those who ate just one egg a week had a 47 per cent lower risk of developing the disease compared to people who rarely touched the yolk.Nutrient RichThis might come as a shock to those who still see eggs as little cholesterol bombs. But scientists are now pointing fingers at something far more benevolent than blameworthy: eggs’ high choline and omega-3 content.Choline is an essential nutrient that plays a crucial role in brain development and memory function. It also helps form acetylcholine, a neurotransmitter involved in mood, muscle control, and cognitive performance. Omega-3 fatty acids, meanwhile, have long been praised for their brain-protective properties, including reducing inflammation and supporting cell membrane health.Together, these nutrients could be helping to keep those harmful proteins from building up in the brain, the very proteins that leave a damaging mark in Alzheimer’s patients.From Kitchen Staple to Cognitive SupportEggs have been a part of the human diet for millennia. They are easy to prepare, affordable, and versatile enough to land on breakfast, lunch, or dinner plates. This latest research invites us to reconsider eggs not just as a protein-packed breakfast option but as a strategic ally in long-term brain health.A Word of Caution It is important to note that this was an observational study. It shows an association, not cause and effect. But it does add weight to the growing body of research that supports the role of specific nutrients in cognitive protection.The study’s authors emphasise that more work needs to be done to fully understand the mechanisms at play. Still, they suggest that incorporating eggs into a balanced diet could be a simple and accessible way to help support brain function as we age.

could eggs help ward off alzheimer’s? here is what the study reveals

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<strong><span rel="noindex">Blackmores Vitamin B6</span> Case: </strong>"I first reported numb hands and feet to doctors in 2012, when I was taking vitamin B6 in various supplements. In 2019, I suffered a paralysed vocal cord, which affects my ability to speak and swallow liquid. I was teaching English at TAFE and I basically had to give up my job because I could not speak. I had other symptoms, like stabbing in my feet, numbness, headaches, and gut pain. I have seen dozens of specialists over he past 10 years, trying to get a diagnosis on my "mystery illness"," shares 61-year-old, Penny Thompson from Wollongong to<em> The Sydney Morning Herald</em>. 

There are many others like her. The reason behind all this is the over-the-counter vitamins. <em>The Sydney Morning Heral</em>d reports that many patients developed twitches, migraines, nerve damages, and other neurological symptom after they took over-the-counter supplements. These are the same patients who have now "joined a class action investigation against wellness giant Blackmores", for selling vitamin "linked to a growing number of toxicity cases". 

<h4>What Is Happening With OTC Vitamins?</h4>

In May, Melbourne injury law firm Polaris announced that it was pursuing a class action investigation against Blackmores, an Australian health supplement company, on behalf of anyone who has suffered injuries after taking its supplements. The reason being, it contains "higher than recommended levels of vitamin B6". 

The law firm's principal, Nick Mann, said that they have more than 300 inquiries joining the potential suit. Majority of these respondents have suffered injuries after consuming Blackmore's supplements that contain vitamin B6. 

“One of the things that surprised me has been the number of people who’ve told us about really significant and ongoing impacts of B6 toxicity long after they’ve ceased taking the supplement,” Mann told <em>T</em><em>he Sydney Morning Herald</em>. “The impacts on them have been permanent and ongoing.”

However, Blackmores spokesperson told the media outlet that all its products including those that contain vitamin B6 are "in strict accordance" with Therapeutic Goods Administration's (TGA), a regulatory agency of the Australian Government as part of its Department of Health, Disability and Ageing, regulatory requirement.

Vitamin B6 is considered toxic when consumed in high doses over a long period. However, the TGA notes that there was no scientific consensus on a 'safe' threshold. 

The TGA notes: "Taking vitamin B6 even at low doses can cause peripheral neuropathy but people are more likely to get it if they are taking more than one supplement."

A 2022 report by the TGA notes that it has receieved over 30 reports of peripheral neuropathy, which are related to products containing vitamin B6. 

The Netherlands Pharmacovigilance Centre Lareb has also previously reported on nerve damage caused by the use of nutritional supplements that contain vitamin B6. 

As per Lareb's 2024 report, "A healthy and varied diet will provide most people with enough vitamin B6. Yet many people take nutritional supplements with vitamin B6 in addition to their regular diet. Excessive intake of vitamin B6 over a long period of time can sometimes lead to damage to nerves in arms and/or legs. Symptoms are tingling, numbness or pain in hands and/or feet."

<h4>What Is The Recommended Levels of Vitamin B6?</h4>

Lareb notes that the recommended dietary allowance for adults is 1.5 milligram of vitamin B6 per day. Whereas, the TGA notes that maximum permitted daily dose in individual products has been reduced to 100mg for adults and even less for children. However, peripheral neuropathy can occur at very low doses, which could be less than 50mg.

This is not just the case with vitamin B6, but consuming any vitamin without being prescribed could lead to nutrient overdose and cause blood clots, and/or infections. Dr Shrey Kumar Srivastav, Senior Consultant, Internal Medicine at Sharda Hospital says, "frequent or routine use can cause vitamin toxicity or electrolyte imbalances". While some people opt for oral supplements, others opt for IV supplements. However, Dr Prashant Sinha, Head of Emergency and Internal Medicine at PSRI Hospital, Delhi, says that for a healthy person with no diagnosed deficiency, there is generally no medical reason to receive IV supplements regularly. "Getting them too frequently can lead to nutrient overload or dependency, where the body becomes less efficient at natural nutrient absorption," he points out.

<strong>ALSO READ: <a href="https://www.healthandme.com/nutrition/the-truth-about-iv-drips-are-they-better-than-food-or-supplements-article-152197678" data-type="tilCustomLink">The Truth About IV Drips: Are They Better Than Food Or Supplements?</a></strong>

<ul><li>Nausea </li><li>Hypersensitivity</li><li>Nerve damage could lead to tingling, burning, and numbness throughout the body</li></ul>

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Blackmores Vitamin B6 Case: "I first reported numb hands and feet to doctors in 2012, when I was taking vitamin B6 in various supplements. In 2019, I suffered a paralysed vocal cord, which affects my ability to speak and swallow liquid. I was teaching English at TAFE and I basically had to give up my job because I could not speak. I had other symptoms, like stabbing in my feet, numbness, headaches, and gut pain. I have seen dozens of specialists over he past 10 years, trying to get a diagnosis on my "mystery illness"," shares 61-year-old, Penny Thompson from Wollongong to The Sydney Morning Herald. There are many others like her. The reason behind all this is the over-the-counter vitamins. The Sydney Morning Herald reports that many patients developed twitches, migraines, nerve damages, and other neurological symptom after they took over-the-counter supplements. These are the same patients who have now "joined a class action investigation against wellness giant Blackmores", for selling vitamin "linked to a growing number of toxicity cases". What Is Happening With OTC Vitamins?In May, Melbourne injury law firm Polaris announced that it was pursuing a class action investigation against Blackmores, an Australian health supplement company, on behalf of anyone who has suffered injuries after taking its supplements. The reason being, it contains "higher than recommended levels of vitamin B6". The law firm's principal, Nick Mann, said that they have more than 300 inquiries joining the potential suit. Majority of these respondents have suffered injuries after consuming Blackmore's supplements that contain vitamin B6. “One of the things that surprised me has been the number of people who’ve told us about really significant and ongoing impacts of B6 toxicity long after they’ve ceased taking the supplement,” Mann told The Sydney Morning Herald. “The impacts on them have been permanent and ongoing.”However, Blackmores spokesperson told the media outlet that all its products including those that contain vitamin B6 are "in strict accordance" with Therapeutic Goods Administration's (TGA), a regulatory agency of the Australian Government as part of its Department of Health, Disability and Ageing, regulatory requirement.Is Vitamin B6 Toxic?Vitamin B6 is considered toxic when consumed in high doses over a long period. However, the TGA notes that there was no scientific consensus on a 'safe' threshold. The TGA notes: "Taking vitamin B6 even at low doses can cause peripheral neuropathy but people are more likely to get it if they are taking more than one supplement."A 2022 report by the TGA notes that it has receieved over 30 reports of peripheral neuropathy, which are related to products containing vitamin B6. The Netherlands Pharmacovigilance Centre Lareb has also previously reported on nerve damage caused by the use of nutritional supplements that contain vitamin B6. As per Lareb's 2024 report, "A healthy and varied diet will provide most people with enough vitamin B6. Yet many people take nutritional supplements with vitamin B6 in addition to their regular diet. Excessive intake of vitamin B6 over a long period of time can sometimes lead to damage to nerves in arms and/or legs. Symptoms are tingling, numbness or pain in hands and/or feet."What Is The Recommended Levels of Vitamin B6?Lareb notes that the recommended dietary allowance for adults is 1.5 milligram of vitamin B6 per day. Whereas, the TGA notes that maximum permitted daily dose in individual products has been reduced to 100mg for adults and even less for children. However, peripheral neuropathy can occur at very low doses, which could be less than 50mg.This is not just the case with vitamin B6, but consuming any vitamin without being prescribed could lead to nutrient overdose and cause blood clots, and/or infections. Dr Shrey Kumar Srivastav, Senior Consultant, Internal Medicine at Sharda Hospital says, "frequent or routine use can cause vitamin toxicity or electrolyte imbalances". While some people opt for oral supplements, others opt for IV supplements. However, Dr Prashant Sinha, Head of Emergency and Internal Medicine at PSRI Hospital, Delhi, says that for a healthy person with no diagnosed deficiency, there is generally no medical reason to receive IV supplements regularly. "Getting them too frequently can lead to nutrient overload or dependency, where the body becomes less efficient at natural nutrient absorption," he points out.ALSO READ: The Truth About IV Drips: Are They Better Than Food Or Supplements?Symptoms To Look Out For:Nausea HypersensitivityNerve damage could lead to tingling, burning, and numbness throughout the body

over-the-counter vitamin b6 linked to nerve damage: hundreds join class action in australia

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You have had a long day, maybe your inbox is overflowing, you argued with your partner, or you are actually feeling unwell. Before you know it, you’re elbow-deep in a bag of chips or reaching for that extra scoop of ice cream. Sound familiar?

You are not the only one and it’s not just about willpower. Emotional eating, especially the urge to reach for comfort food during stress, is a real, biological phenomenon. And science is now helping us understand exactly how stress rewires the brain to seek food—not for nourishment, but for relief.

<h2>How Stress Hijacks Your Brain and Appetite?</h2>

Stress affects nearly every system in your body, but it’s your brain that calls the shots when it comes to hunger. A new study published in the journal Neuron offers powerful insight into how chronic stress interferes with the brain’s natural appetite regulation system.

At the center of it is the lateral habenula, a region of the brain responsible for registering when you’ve had enough to eat. Under normal circumstances, this part of the brain sends “stop” signals—telling you that you're full, satisfied, and can put the fork down but under chronic stress? Those signals get muffled.

According to senior author Dr. Herbert Herzog, stress can “override a natural brain response that diminishes the pleasure gained from eating,” which essentially means the brain keeps rewarding you for eating—long past the point of physical hunger.

In lab experiments, stressed mice were observed to keep eating high-fat foods without reaching satiety, and they even consumed up to three times more sweeteners like sucralose. Their brains released NPY (neuropeptide Y), a molecule that fuels cravings and weight gain. When researchers blocked NPY’s action, the mice consumed less—and gained less weight.

<h2>Why Do We Crave Comfort Food When Stressed?</h2>

Comfort food is rarely about comfort. It’s about dopamine. When you're stressed, your body releases cortisol and adrenaline, preparing for a fight-or-flight response. In the short term, this can suppress appetite but when stress becomes chronic—weeks, months, years—it starts having the opposite effect. Cortisol ramps up your desire for high-fat, high-sugar foods that light up the brain’s reward center.

This explains why you're not stress-craving a salad. You want cookies, pasta, chocolate. These foods activate dopamine—the brain's feel-good chemical—providing temporary emotional relief. But the cycle is damaging. The more you indulge to cope, the harder it becomes to stop, and the more the brain links eating with emotional regulation.

<h2>Long-Term Effect of Chronic Stress and Emotional Eating</h2>

It’s not just about a few extra pounds. Prolonged emotional eating can lead to serious health consequences:

<ul><li>Obesity and metabolic syndrome</li><li>Type 2 diabetes</li><li>High blood pressure and heart disease</li><li>Hormonal imbalances</li><li>Chronic inflammation and oxidative stress</li></ul>

Cortisol doesn’t just impact appetite. Over time, it can damage organs and impair your body’s ability to regulate inflammation and oxidative stress—both key factors in chronic disease.

<h2>Emotional Eating vs. Real Hunger: How To Tell The Difference?</h2>

One of the simplest tools to fight stress eating is to pause and ask: Am I actually hungry?

Physical hunger builds gradually and is felt in the body—your stomach growls, you feel a bit low on energy. Emotional hunger, by contrast, strikes suddenly and is usually hyper-specific (think: “I need fries right now”). It’s often driven by boredom, sadness, anger, or anxiety, not a true need for fuel.

<h2>Simple Tips to Break the Stress-Eating Cycle</h2>

Overcoming emotional eating isn’t about shame—it’s about strategy. Here are practical, science-backed ways to regain control:

Meditation, yoga, deep breathing, or even a quick walk outside can lower cortisol and help you regulate mood before turning to food.

<h4>2. Start a Food and Mood Journal</h4>

Writing down what you eat and how you feel before and after helps identify patterns. Are you really hungry—or just stressed, sad, or bored?

Keep comfort foods out of immediate reach. Stock your fridge and pantry with healthy options—fresh fruits, vegetables, whole grains, nuts—so if a craving hits, you have better options.

Next time you feel the urge to snack outside of mealtime, take a breath. Set a 10-minute timer. Often, the craving fades or changes.

<h4>5. Choose Nourishment, Not Numbing</h4>

If you need to eat, fine—but choose something that sustains you: a banana with nut butter, a bowl of oats, a handful of almonds. These foods keep your blood sugar steady and mood stable.

Food can’t be your only coping strategy. Call a friend, do a puzzle, take a bath, journal, or listen to music. Emotional regulation isn’t about avoidance—it’s about redirection.

Here’s what no one tells you- stress eating is deeply human. It’s a biological reflex tied to emotional needs. But once you understand what’s happening in your brain and body, you can start to break the loop.

Awareness is the first step. From there, it’s about replacing automatic reactions with intentional responses—choosing to nourish your body instead of numbing your emotions.

Cravings may still come and go but now, you’ll know where they’re coming from—and how to rise above them.

Your brain isn’t broken, it’s just responding to stress the way it’s wired to. You have more power than you think—to eat with intention, manage stress better, and reclaim your health one mindful choice at a time.

mental health

stress and food cravings

emotional eating tips

comfort food and anxiety

why stress causes cravings

how to stop emotional eating

stress eating psychology

brain and food relationship

diet & nutrition

You have had a long day, maybe your inbox is overflowing, you argued with your partner, or you are actually feeling unwell. Before you know it, you’re elbow-deep in a bag of chips or reaching for that extra scoop of ice cream. Sound familiar?You are not the only one and it’s not just about willpower. Emotional eating, especially the urge to reach for comfort food during stress, is a real, biological phenomenon. And science is now helping us understand exactly how stress rewires the brain to seek food—not for nourishment, but for relief.How Stress Hijacks Your Brain and Appetite?Stress affects nearly every system in your body, but it’s your brain that calls the shots when it comes to hunger. A new study published in the journal Neuron offers powerful insight into how chronic stress interferes with the brain’s natural appetite regulation system.At the center of it is the lateral habenula, a region of the brain responsible for registering when you’ve had enough to eat. Under normal circumstances, this part of the brain sends “stop” signals—telling you that you're full, satisfied, and can put the fork down but under chronic stress? Those signals get muffled.According to senior author Dr. Herbert Herzog, stress can “override a natural brain response that diminishes the pleasure gained from eating,” which essentially means the brain keeps rewarding you for eating—long past the point of physical hunger.In lab experiments, stressed mice were observed to keep eating high-fat foods without reaching satiety, and they even consumed up to three times more sweeteners like sucralose. Their brains released NPY (neuropeptide Y), a molecule that fuels cravings and weight gain. When researchers blocked NPY’s action, the mice consumed less—and gained less weight.Why Do We Crave Comfort Food When Stressed?Comfort food is rarely about comfort. It’s about dopamine. When you're stressed, your body releases cortisol and adrenaline, preparing for a fight-or-flight response. In the short term, this can suppress appetite but when stress becomes chronic—weeks, months, years—it starts having the opposite effect. Cortisol ramps up your desire for high-fat, high-sugar foods that light up the brain’s reward center.This explains why you're not stress-craving a salad. You want cookies, pasta, chocolate. These foods activate dopamine—the brain's feel-good chemical—providing temporary emotional relief. But the cycle is damaging. The more you indulge to cope, the harder it becomes to stop, and the more the brain links eating with emotional regulation.Long-Term Effect of Chronic Stress and Emotional EatingIt’s not just about a few extra pounds. Prolonged emotional eating can lead to serious health consequences:Obesity and metabolic syndromeType 2 diabetesHigh blood pressure and heart diseaseHormonal imbalancesChronic inflammation and oxidative stressCortisol doesn’t just impact appetite. Over time, it can damage organs and impair your body’s ability to regulate inflammation and oxidative stress—both key factors in chronic disease.Emotional Eating vs. Real Hunger: How To Tell The Difference?One of the simplest tools to fight stress eating is to pause and ask: Am I actually hungry?Physical hunger builds gradually and is felt in the body—your stomach growls, you feel a bit low on energy. Emotional hunger, by contrast, strikes suddenly and is usually hyper-specific (think: “I need fries right now”). It’s often driven by boredom, sadness, anger, or anxiety, not a true need for fuel.Simple Tips to Break the Stress-Eating CycleOvercoming emotional eating isn’t about shame—it’s about strategy. Here are practical, science-backed ways to regain control:1. Manage Stress at Its RootMeditation, yoga, deep breathing, or even a quick walk outside can lower cortisol and help you regulate mood before turning to food.2. Start a Food and Mood JournalWriting down what you eat and how you feel before and after helps identify patterns. Are you really hungry—or just stressed, sad, or bored?3. Restructure Your EnvironmentKeep comfort foods out of immediate reach. Stock your fridge and pantry with healthy options—fresh fruits, vegetables, whole grains, nuts—so if a craving hits, you have better options.4. Pause Before You SnackNext time you feel the urge to snack outside of mealtime, take a breath. Set a 10-minute timer. Often, the craving fades or changes.5. Choose Nourishment, Not NumbingIf you need to eat, fine—but choose something that sustains you: a banana with nut butter, a bowl of oats, a handful of almonds. These foods keep your blood sugar steady and mood stable.6. Build an Emotional ToolkitFood can’t be your only coping strategy. Call a friend, do a puzzle, take a bath, journal, or listen to music. Emotional regulation isn’t about avoidance—it’s about redirection.Here’s what no one tells you- stress eating is deeply human. It’s a biological reflex tied to emotional needs. But once you understand what’s happening in your brain and body, you can start to break the loop.Awareness is the first step. From there, it’s about replacing automatic reactions with intentional responses—choosing to nourish your body instead of numbing your emotions.Cravings may still come and go but now, you’ll know where they’re coming from—and how to rise above them.Your brain isn’t broken, it’s just responding to stress the way it’s wired to. You have more power than you think—to eat with intention, manage stress better, and reclaim your health one mindful choice at a time.

why you crave comfort food when you’re stressed? simple tips to stop stress eating

Artificial Dyes Set To Disappear From 90% Of U.S. Ice Cream By 2028

Health News

'Obsolete And Unnecessary': FDA Set To Revoke 52 Nutrition And Labeling Rules

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By 2028, nearly 90% of ice cream and frozen desserts sold in the United States will be free from artificial food dyes, according to a new announcement by federal health officials and the International Dairy Foods Association (IDFA). The move comes after years of pressure from health advocates and consumers for cleaner, more natural ingredients in everyday foods.

Around 40 major ice cream and dessert brands have committed to removing seven commonly used synthetic dyes—Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5, and Yellow 6—from their products. The timeline for this shift is less than three years, signaling a fast-paced change across the industry.

<h4>“A Renaissance Moment for Health”</h4>

Calling it a major public health milestone, Dr. Marty Makary, commissioner of the U.S. Food and Drug Administration (FDA), described the change as “a Renaissance moment for health in America.” He emphasized that this move is part of a broader trend in the food industry to reduce synthetic ingredients and shift toward natural alternatives.

Big-name food companies like Nestlé, Kraft Heinz, and General Mills have also announced plans to phase out artificial colors from a range of their products—not just ice cream—reflecting a larger industry transformation.

<h4>The Health Debate Around <span rel="noindex">Artificial Dyes</span></h4>

For years, health groups have pushed for the removal of artificial food dyes, citing studies that suggest a link between synthetic colorants and behavior or attention problems in some children. Red 3, in particular, has come under scrutiny. Though still considered safe in small amounts by the FDA, it was officially banned for use in food earlier this year after being linked to cancer in lab animal studies. Food companies have until 2027 to comply with the ban.

Despite these findings, the FDA maintains that most approved dyes are safe and that “most children have no adverse effects” from consuming them. Nevertheless, Makary has urged companies to stop using Red 3 even before the official deadline.

<h4>Natural Colors Take Center Stage</h4>

In response, companies are being encouraged to replace synthetic dyes with natural ones derived from fruits, plants, and other edible sources. This includes ingredients like beet juice, turmeric, spirulina, and carrot extract.

Adding to these efforts, the FDA just approved a new natural blue color extracted from gardenia fruit. This dye can now be used in a variety of foods, including sports drinks and candy.

<h4>Will This Make Ice Cream Healthier?</h4>

While the move away from artificial dyes is widely seen as a step in the right direction, some <span>nutrition</span> experts warn that it doesn’t automatically make ice cream a health food.

“Just removing artificial dyes won’t change the fact that ice cream is still high in sugar and saturated fat,” said Deanna Hoelscher, a professor of nutrition at the University of Texas. “It’s a treat that should still be enjoyed in moderation.”

According to the IDFA, the average American consumes about four gallons of ice cream every year.

<h4>Voluntary Promises or Real Progress?</h4>

Not everyone is convinced that voluntary pledges from companies are enough. Thomas Galligan, a scientist at the Center for Science in the Public Interest, expressed concern that promises might not translate into real change.

“Talk is cheap,” Galligan said. “It’s easy to make commitments for good press, but we’ll have to see if companies actually follow through.”

As pressure from health experts and consumers continues to grow, all eyes are now on whether food makers will meet these pledges—and whether natural food coloring becomes the new industry standard.

artificial dyes

diet and nutrition

diet nutrition

dyes in ice cream

By 2028, nearly 90% of ice cream and frozen desserts sold in the United States will be free from artificial food dyes, according to a new announcement by federal health officials and the International Dairy Foods Association (IDFA). The move comes after years of pressure from health advocates and consumers for cleaner, more natural ingredients in everyday foods.Around 40 major ice cream and dessert brands have committed to removing seven commonly used synthetic dyes—Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5, and Yellow 6—from their products. The timeline for this shift is less than three years, signaling a fast-paced change across the industry.“A Renaissance Moment for Health”Calling it a major public health milestone, Dr. Marty Makary, commissioner of the U.S. Food and Drug Administration (FDA), described the change as “a Renaissance moment for health in America.” He emphasized that this move is part of a broader trend in the food industry to reduce synthetic ingredients and shift toward natural alternatives.Big-name food companies like Nestlé, Kraft Heinz, and General Mills have also announced plans to phase out artificial colors from a range of their products—not just ice cream—reflecting a larger industry transformation.The Health Debate Around Artificial DyesFor years, health groups have pushed for the removal of artificial food dyes, citing studies that suggest a link between synthetic colorants and behavior or attention problems in some children. Red 3, in particular, has come under scrutiny. Though still considered safe in small amounts by the FDA, it was officially banned for use in food earlier this year after being linked to cancer in lab animal studies. Food companies have until 2027 to comply with the ban.Despite these findings, the FDA maintains that most approved dyes are safe and that “most children have no adverse effects” from consuming them. Nevertheless, Makary has urged companies to stop using Red 3 even before the official deadline.Natural Colors Take Center StageIn response, companies are being encouraged to replace synthetic dyes with natural ones derived from fruits, plants, and other edible sources. This includes ingredients like beet juice, turmeric, spirulina, and carrot extract.Adding to these efforts, the FDA just approved a new natural blue color extracted from gardenia fruit. This dye can now be used in a variety of foods, including sports drinks and candy.Will This Make Ice Cream Healthier?While the move away from artificial dyes is widely seen as a step in the right direction, some nutrition experts warn that it doesn’t automatically make ice cream a health food.“Just removing artificial dyes won’t change the fact that ice cream is still high in sugar and saturated fat,” said Deanna Hoelscher, a professor of nutrition at the University of Texas. “It’s a treat that should still be enjoyed in moderation.”According to the IDFA, the average American consumes about four gallons of ice cream every year.Voluntary Promises or Real Progress?Not everyone is convinced that voluntary pledges from companies are enough. Thomas Galligan, a scientist at the Center for Science in the Public Interest, expressed concern that promises might not translate into real change.“Talk is cheap,” Galligan said. “It’s easy to make commitments for good press, but we’ll have to see if companies actually follow through.”As pressure from health experts and consumers continues to grow, all eyes are now on whether food makers will meet these pledges—and whether natural food coloring becomes the new industry standard.

artificial dyes set to disappear from 90% of u.s. ice cream by 2028

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